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Homemade Strawberry & Lime Sorbet in 5 Minutes (No Machine)

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Hi Bold Bakers!

Yes, you can enjoy delicious Homemade Sorbet at home without the need for an ice cream machine. Once you try this Sorbet you will be hooked!

My Homemade Sorbet is made using the exact same logic and engineering as my 2 ingredient No Machine Ice Cream recipe. You need an ingredient (e.g. frozen fruit) to give you a thick base and you add liquid sugar (e.g. condensed milk) to help it freeze. So I thought, why can’t I apply my ice cream technique to a sorbet? Well, you can, I did, it works and it’s awesome!

By definition my recipe is technically more of a sherbet than a sorbet because it contains milk but personally I think it is more of a sorbet than anything.

Condensed Milk is an important ingredient in this recipe and can’t be left out. If you cannot buy it easily then I’ll do you one better and show you how you can make your own. The recipe is very simple and probably more cost effective than buying it in the store. You can find my Homemade Condensed Milk recipe here.

Although I use condensed milk this recipe can be made Vegan by using Dairy Free Condensed Milk. It’s simply made using coconut milk and sugar so this condensed milk is perfect for sorbet and also my Dairy Free Ice Cream recipe. If you do dairy free baking (or just like the taste of coconut) my Dairy Free Condensed Milk recipe is really handy to have a stash in the fridge and it stays fresh for weeks.

Want even more Sorbet flavors? Check out my Cantaloupe & Mint Sorbet, Raspberry Sorbet, Mango & Passion Fruit Sorbet and Chocolate & Banana Sorbet.

Also, you can buy the same ice cream containers I use here on Amazon and check out a few of my favorite frozen treat accessories below.

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Homemade Strawberry & Lime No Machine Sorbet, Homemade Mango & Passionfruit No Machine Sorbet, Homemade Raspberry No Machine Sorbet, Homemade Chocolate & Banana No Machine Sorbet,Homemade Cantaloupe & Mint No Machine Sorbet, Healthy, Healthy recipes, Healthy baking, Healthy desserts, healthy frozen yogurt, healthy frozen desserts, gluten free recipes, gluten free dessert, no ice cream machine, no churn sorbet, Recipes, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best desserts, best ever desserts, how to make, how to bake, cheap desserts, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes

Homemade Strawberry & Lime No Machine Sorbet, Homemade Mango & Passionfruit No Machine Sorbet, Homemade Raspberry No Machine Sorbet, Homemade Chocolate & Banana No Machine Sorbet,Homemade Cantaloupe & Mint No Machine Sorbet, Healthy, Healthy recipes, Healthy baking, Healthy desserts, healthy frozen yogurt, healthy frozen desserts, gluten free recipes, gluten free dessert, no ice cream machine, no churn sorbet, Recipes, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best desserts, best ever desserts, how to make, how to bake, cheap desserts, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes

4.52 from 33 votes
Homemade Strawberry & Lime No Machine Sorbet, Homemade Mango & Passionfruit No Machine Sorbet, Homemade Raspberry No Machine Sorbet, Homemade Chocolate & Banana No Machine Sorbet,Homemade Cantaloupe & Mint No Machine Sorbet, Healthy, Healthy recipes, Healthy baking, Healthy desserts, healthy frozen yogurt, healthy frozen desserts, gluten free recipes, gluten free dessert, no ice cream machine, no churn sorbet, Recipes, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best desserts, best ever desserts, how to make, how to bake, cheap desserts, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes
Homemade Strawberry & Lime Sorbet in 5 minutes (No Machine)
Prep Time
5 mins
Total Time
5 mins
 
Servings: 4 servings
Calories: 93 kcal
Author: Gemma Stafford
Ingredients
  • 3 cups (15oz/390g) strawberries, frozen
  • Zest from 1 whole lime
  • ¼ cup (70g/2 ½ oz) fat-free condensed milk
Instructions
  1. Combine the berries, lime zest and the condensed milk in a food processor or powerful blender and process until smooth and creamy.
  2. Transfer to a freezable container and let it firm up for about 4 hours to be able to scoop
  3. Keep in the freezer for up to 6 weeks.
Recipe Notes

SmartPoints: 5
PointsPlus: 2

Nutrition Facts
Homemade Strawberry & Lime Sorbet in 5 minutes (No Machine)
Amount Per Serving (1 g)
Calories 93
% Daily Value*
Sodium 28mg 1%
Total Carbohydrates 22g 7%
Dietary Fiber 4g 16%
Sugars 17g
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.

 

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103 Comments

Write a Comment and Review

  1. Sandra Clark on April 13, 2019 at 9:49 pm

    Hi,

    Is it sweetened condensed milk that you are using?

    Thanks, Sandy

    • Gemma Stafford on April 15, 2019 at 12:43 pm

      Hi, yes it is.

  2. Lisa on August 29, 2018 at 5:30 am

    Nice recipe but sadly this isn’t a sorbet. A sorbet is made without milk products. It’s very important to distinguish this because many people who are allergic to milk protein or lactose buy “sorbets” instead of ice-cream because of this. This is more of an actual ice-cream and should thus be called that to avoid confusion.

    • Gemma Stafford on August 30, 2018 at 3:33 am

      Hi Lisa,
      Yes! actually a sherbet, but this is a distinction in the US.
      A sorbet correctly is made with a sugar syrup, and needs churning to give a good result.
      This is not so much an ice cream and we distinguish it from our ice cream recipes by calling it a sorbet, though a no churn one, so trouble free!
      People who need to avoid lactose can make this with lactose free condensed milk, and they can make that at home too.
      So, you are right, but it is just a name. See the method to make condensed milk at home here (https://www.biggerbolderbaking.com/how-to-make-condensed-milk/) this will work with any type of milk,
      Gemma 🙂

  3. Carmen on August 12, 2018 at 11:39 am

    To make this for 20 people, what are the ingredient measurements?

    • Gemma Stafford on August 14, 2018 at 5:38 am

      Hi Carmen,
      This will depend on the serving size.
      This recipe make a little over a pint. 16ozs, of sorbet.
      We tell you 4 servings for the quantities here, so you will multiply that by five, for a generous serving.
      Sorbet is sometimes served in a small scoop, so that matters too.
      Gemma 🙂

  4. MaazShaikh on July 6, 2018 at 7:12 am

    Gemma can we use these ingredients in an icecream maker

    • Gemma Stafford on July 7, 2018 at 10:13 am

      Hi! My recipes don’t require an ice cream maker so you don’t really need it.

  5. Sonya on October 25, 2017 at 4:56 am

    Hi Gemma,

    Soooo happy I “stumbled” across your website this evening. I made the full cream condensed milk and wondered if you have a recipe for the fat-free condensed milk…would that be the dairy free recipe on your site? Thanks in advance 🙂

    • Gemma Stafford on October 26, 2017 at 7:53 am

      Hi Sonya,
      Condensed milk relies on any milk/nut milks/dairy milk/full fat/low fat/no fat, all will work, provided the sugar you add will caramelize.
      That is what condensed milk is, a step on the way to caramel, but made with milk. The sugar is the only essential ingredient, after that you are evaporating the water content to thicken the milk.
      I hope this help you,
      Gemma 🙂

  6. Miriam Cristina on June 13, 2017 at 1:55 am

    Can I use lemon zest instead of lime?

    • Gemma Stafford on June 13, 2017 at 4:30 am

      Hi Miriam,
      Yes, but it will have a different taste! lime is a sweeter thing really.
      Use un-waxed lemons, wash the skin well if in doubt, and finely zest without getting the pith, it will make it more bitter,
      Gemma 🙂

  7. Allison H on May 23, 2017 at 2:15 pm

    Holy moly, Gemma! This is sooooo tasty! Strawberries were on sale at the grocery store, and I think I’m going to have to go back for more! I hope I can wait until this freezes to taste it.

    I’m also really interested in trying this again with coconut cream and maybe icing (powdered) sugar for sweetness. Think that would work? I saw your recipe for sweetened condensed milk, and that it can be made with coconut milk, but I love the convenience of using premade ingredients for desserts when I’ve already spent time cooking dinner. I

    ‘m going to try this recipe with frozen pineapple now!

    • Gemma Stafford on May 23, 2017 at 7:27 pm

      Hi Allison,

      you can use icing sugar but I’m not sure if it will be better then using regular sugar.

      Good luck with it,
      Gemma.

  8. sarahkhanum on April 14, 2017 at 11:57 am

    hey gemma i tried it but i cannot get the thick condensity and please can you tell me the measurment of condence milk please reply me 🙁

    • Gemma Stafford on April 15, 2017 at 4:35 am

      Hi there,
      It is in the recipe! Did you follow the recipe?
      Gemma 🙂

      • Anita Johansen on May 24, 2019 at 12:38 am

        I dont get the amount of how mutch condensed milk either. Why dont you answer the question instead of refure to the recipe??

        • Gemma Stafford on May 29, 2019 at 9:42 am

          Hi Anita,

          The reason I refer people to the recipe is because I already gave all of the information there on the recipe. Scroll down to the bottom of the page and you will find a printable recipe with all the measurements.

          Best,
          Gemma.

  9. Sri on March 16, 2017 at 1:59 pm

    Hello Gemma!
    I like to try sorbet with some papaya and grapes as they are available now. I would like to know about the substitutes to add to them for flavouring
    Thank you

    • Sri on March 17, 2017 at 2:08 am

      In addition pine apple also because I live in India all fruits are not available in my city.

    • Gemma Stafford on March 17, 2017 at 12:17 pm

      Hi there Sri,
      The papaya will work well with some lime, just like the strawberry, this should be perfect.
      Grapes really do not have a flavor as such, they are sugar bombs, they will not be so suitable for this recipe.
      fleshy fruits work best for this, use as they come into season,
      Gemma 🙂

  10. Angel on March 8, 2017 at 11:18 am

    Hi, I want to make this strawberries sorbet ice cream with coconut condensed milk (full fat), should I decrease the amount of condensed milk add to the ice cream? Thanks

    • Gemma Stafford on March 8, 2017 at 2:29 pm

      great question. you can just replace the regular condensed milk with the coconut one. Use the same amount.

      Hope this helps,
      Gemma.

  11. Taylor on November 1, 2016 at 3:04 pm

    Does the fruit have to be frozen or may I use fresh??

    • Gemma Stafford on November 1, 2016 at 3:53 pm

      Hi Taylor, It has to be frozen. If you use fresh fruit it will freeze like water, and form ice crystals. the frozen helps to immediately begin to freeze the ingredients, to form the sorbet 🙂

  12. Amy_Mo11 on August 22, 2016 at 5:12 pm

    I made this with the dairy free condensed milk (made from almond milk) and it was delicious!!! Thanks Gemma!

    • Gemma Stafford on August 23, 2016 at 1:55 am

      That is great Amy, thank you for sharing that with us,
      Gemma 🙂

  13. Gladys on August 15, 2016 at 1:56 pm

    I made the strawberry lime sorbet today and it was truly insanely delicious!

    • Gemma Stafford on August 16, 2016 at 1:33 am

      Hi Gladys,
      I am happy to hear that, thank you for being with us,
      Gemma 🙂

  14. José Ippolito on August 9, 2016 at 5:38 am

    Oops, my previous comment is for your strawberry frozen Yogurt recipe, not the sorbet. Sorry…

  15. José Ippolito on August 9, 2016 at 5:35 am

    Simple, fabulous and fast! I made a strawberry and banana variation of this, with fresh fruit from our farm and homemade Greek Yogurt from our cows here in Costa Rica–Delicious!

    Thanks so much for the honey tip
    That’s what really changes not only the scoopability but the mouth feel, velvety and smooth.

    Love your site, recipes and videos.

    Real Irish soda bread tomorrow morning–in the tropics-who would have believed it. 🙂

    • Gemma Stafford on August 10, 2016 at 2:05 pm

      Hi Jose,
      Thank you for your kind words! I am really happy to hear that the soda bread will be scenting the tropical air, I do hope you enjoy it,
      Gemma 🙂

    • Jacquetta Miner on June 24, 2018 at 10:59 pm

      Hi Gemma or Jose
      What was the ‘honey tip’ that changes ‘scoopability’ ? I cannot see that mentioned anywhere.

      • Gemma Stafford on June 25, 2018 at 2:31 am

        Hi there,
        I am not sure what that precise comment was, but there are a number of foods which do not freeze. Sugar is one of these, fat another, and alcohol, if that is a food! too. Frozen recipes call for various sugars, but in order to preserve the flavor of the ice cream, most will call for white sugar. Liquid sugars tend to be sweeter than granulated sugar, and honey has a distinctive flavor which may come through in the sorbet/yogurt/ice cream.
        Honey is sugar too, very high in fructose, and delicious as it is still needs to be seen as a sugar.
        Adding a tablespoon of vodka to the mix will keep it soft too, but that may not be for everyone. In vanilla extract there is some alcohol too, which also helps.
        So, there is little enough difference between honey and sugar from a freezing perspective, and condensed milk is very high in sugar. It is difficult to get a good result if you reduce this too much.
        I hope this is of help,
        Gemma 🙂

  16. homemade on August 5, 2016 at 4:48 am

    I will surely try this, thanks.

  17. aayra on August 3, 2016 at 8:17 am

    Hello is it okay if we use normal condense milk and not fat free condense milk ?

    • Gemma Stafford on August 4, 2016 at 1:58 pm

      sure, no problem 🙂

  18. Sumayyah on July 28, 2016 at 4:43 am

    Hey gemma my brother is allergic to condensed milk is there a alternative and if so how much should be used
    Thank you

    • Gemma Stafford on July 28, 2016 at 1:40 pm

      Hi Sumayyah,
      That is too bad! It is best then for your brother to stick to traditional sorbet recipes. these involve a sugar syrup, and there are lots of recipes for these online, do check them out!
      Gemma 🙂

  19. LuLu on July 13, 2016 at 7:06 am

    This is the best sorbet ever! It is so good. It has the right amount of strawberry along with the perfect tint of lime. Keep the recipes coming!

    • Gemma Stafford on July 13, 2016 at 1:19 pm

      Hi lulu,
      Thank you for your kind comments, i am happy you enjoyed this,
      Gemma 🙂

  20. Tiffanie on July 12, 2016 at 9:42 am

    Should this be covered before putting in. The freezer???

    • Gemma Stafford on July 12, 2016 at 10:21 am

      Hi Tiffanie,
      Yes! all food must be covered for storage in the freezer, otherwise it will get, what is known as, freezer burn!
      Gemma 🙂

  21. Tiffanie on July 12, 2016 at 9:42 am

    Should this be covered before putting in. The freezer?

  22. Hailey on June 14, 2016 at 11:55 pm

    Hi Gemma can you please tell me how much condensed milk needed in cups .

    • Gemma Stafford on June 18, 2016 at 2:11 am

      Hi Hailey,
      It is here in the written recipe:
      3 cups (15oz/390g) raspberries, frozen
      ¼ cup (70g/2 ½ oz) fat-free condensed milk
      Gemma 🙂

  23. Anne MacPherson on June 14, 2016 at 3:47 pm

    Omg I made this recipe! And it turned out super delish! I just found your page on Facebook and I have to say you have the easiest and some of the best tasting recipes I’ve ever made!!! And they all seem to turn out so perfectly! I’m loving this low carb treat! My little niece is a type 1 diabetic and doesn’t get a lot of frozen treats! But I’ve gotta say I’m sure her Mom will be making this for her this summer! And it’s something I can keep on hand for her too! I really appreciate the nutritional info too at the bottom of the the recipe! I’m really looking forward to trying the Popsicles! ?thanks for sharing!

    • Gemma Stafford on June 16, 2016 at 4:00 am

      Hi Anne,
      Thank you so much for this. We also have a type 1 diabetic in our family, and i know how hard this can be for your family, and for the little one. I am happy to found this a useful recipe. i need to focus more on this area of baking too,
      Gemma 🙂

  24. Jesse on June 5, 2016 at 10:44 am

    This recipe is amazing! Love how simple and easy all your recipes are??

    • Gemma Stafford on June 5, 2016 at 12:49 pm

      Hi Jesse,
      Thank you for your kind comments, and for visiting my website,
      Gemma 🙂

  25. Emma on May 29, 2016 at 10:38 pm

    Gemma you are a queen this recipe is awesome I just made it for breakfast this morning as I was planning on making the strawberry lime one yesterday but until I realised I would have to wait for the strawberries to freeze and homemade condensed milk to chill overnight but it was so worth the wait thank you so much for all your fantastic recipes! Oh and I also used my tiny smoothie2go Kenwood blender which I was scared would die half way through haha thankfully it didn’t

    • Gemma Stafford on May 30, 2016 at 7:45 am

      Hi Emma,
      I know, this is a great little machine, my mum has one and loves it too for small servings of sorbet. thank you for letting me know,
      Gemma 🙂

    • Rita Muller on May 30, 2016 at 9:56 am

      Hi Emma,

      I have a very old HB Emma food processor designed for small kitchens. Isn’t that adorable, your namesake. I almost burned it up on my last round of making the strawberry lime sorbet. Thank goodness it lived. I decided this go around to let the frozen strawberries thaw for about an hour on the kitchen counter, and then get out the little Emma and try again. The strawberries were still frozen, but not rock hard. I threw them in the little Emma, added the other ingredients, and within 3 minutes had that lovely, smooth texture for the sorbet. Put it in the freezer overnight and it tasted perfect…and best of all, the little Emma lives on, lol. Thanks for such a great recipe Gemma.

      • Gemma Stafford on May 31, 2016 at 2:44 am

        Hi Rita,
        That is a lovely story, I am amused! Thank you for helping out with my queries, I appreciate it. Long live your HB Emma,
        gemma 🙂

  26. EmilyEstepa on May 21, 2016 at 9:37 am

    love these resipes !I’m your biggest fan and I love cooking!!!!!!??

    • Gemma Stafford on May 21, 2016 at 11:03 am

      Hi Emily,
      I am happy to hear that, stay tuned for lots more to come,
      Gemma 🙂

  27. EmilyEstepa on May 21, 2016 at 9:33 am

    hi Gemma, I was wondering if you can make coconut, chocolate ,and vanilla icecream. It’s one of my personal favorites and I want to share that with the world. Love ,One of your biggest fans Emily.E 😉

    • Gemma Stafford on May 21, 2016 at 11:04 am

      Hi Emily,
      That does sound delicious, a lovely mix up of flavors, thank you for that, I will add it to my list,
      Gemma 🙂

  28. Dana on May 20, 2016 at 11:52 am

    Hi Gemma,
    Should the condensed milk be cold (like in your ice-cream recipes) or in room temperature?
    Thanks!

    • Gemma Stafford on May 21, 2016 at 11:23 am

      hi Dana,
      Cold, it is best to have all the ingredients cold before you start,
      Gemma 🙂

  29. Tultul on May 9, 2016 at 7:00 am

    This recipe done by me
    I really love this recipe
    I love your all recipes too much

    • Gemma Stafford on May 9, 2016 at 4:09 pm

      Thanks so much. I’m delighted you liked this recipe 🙂

  30. Rim on May 5, 2016 at 4:57 am

    Hi Gemma
    Do we have to put lime in the strawberry sorbet ?

    • Gemma Stafford on May 6, 2016 at 11:34 am

      You can leave it out if you prefer 🙂

  31. Zainab on April 30, 2016 at 12:59 pm

    Hi gemma i made this and it was simply amazing everyone loved it but sadly i cant make more cux strawberry season in my country is over please please introduce more flavours my country is reallllyyy hot and this is the perfect way to beat the heat thankyouuu soooo much love you

    • Gemma Stafford on May 1, 2016 at 12:22 pm

      Hi Zainab,
      I am happy to know that you enjoyed this recipe, and sad that you will not see strawberries for a time.
      Lots more suggestions, mango, melon etc for you , and more to come,
      Gemma 🙂

  32. Vartika on April 28, 2016 at 3:04 pm

    Hi Gemma,

    Just wanted to confirm is it 3 cups of fruit to 1/4 cup of condesned milk cause in the video i beleive you have used 1 cup fruits to & 1/4 cup condense milk.

    Thanks
    Vartika 🙂

    • Gemma Stafford on April 28, 2016 at 3:33 pm

      The written recipe is accurate. It may not look the same in the video, but it is. Hope this helps 🙂

  33. Zainab on April 27, 2016 at 3:20 pm

    Hi Gemma I’m going to use normal condensed milk which is sweeter than fat free condensed milk so I should probably use less can u tell me the exact measurement if I use normal condensed milk
    Thanks

    • Gemma Stafford on April 28, 2016 at 3:17 pm

      Sorry, that will not work for this recipe. You will need to you the exact amount called for in the recipe for the best results. Hope this helps 🙂

  34. AFG on April 27, 2016 at 11:59 am

    Hi Gemma,

    These look great! My food processor isn’t powerful enough to handle fruit that’s frozen solid. How powerful is your food processor? Thanks!

    • Gemma Stafford on April 28, 2016 at 3:16 pm

      Thanks for your question. I use a Cuisinart food processor, those are usually very powerful. Hope this helps 🙂

    • Emma on May 29, 2016 at 10:46 pm

      Hi! I thought that about my smoothie blender which literally only holds 500ml of ingredients however I managed perfectly it’s just a small smoothie blender but its Kenwood I doubt the nutribullet or other smaller blenders would even be big/powerful enough so I think you should give it a go with your blender if I managed with mine!

      • Gemma Stafford on May 30, 2016 at 7:43 am

        Hi Emma,
        Thank you for that, you are of course right, we must use what we have to hand,
        Gemma 🙂

  35. Rita on April 23, 2016 at 7:18 pm

    Oh, My, GOODNESS. This recipe is to die for. Here in Florida we love our lime. I can’t imagine this delicious sorbet without the lime. Thank you Gemma for sharing! Tomorrow I make the frozen yogurt, and maybe some ice cream too. I’m also planning to make the mug chicken pot pie for Sunday dinner tomorrow and surprise my hubby. He loves pot pie and we’ve had a hard time finding a good recipe. What do you think of putting the finished product under a low broiler just to brown the top? Thanks so much again.

    • Gemma Stafford on April 24, 2016 at 11:02 am

      Hi Rita,
      thank you for your kind comments. A low broiler would indeed finish this off, just stop the cooking a few seconds before it is finished in the microwave, it will continue to cook under the broiler. A broiler and microwave are a great combination!
      Gemma 🙂

  36. chaimae tabaa on April 23, 2016 at 7:51 am

    wow love them all and definitely i will make them so cool and fresh

    • Gemma Stafford on April 24, 2016 at 11:36 am

      Hi Chaimae,
      I am happy to hear that, I hope you enjoy them,
      Gemma 🙂

  37. Bouaouina Omar on April 23, 2016 at 5:59 am

    In Tunisia, it’s still not Lime’s season I believe which explains why I can’t find it in markets, so I was wondering, would the idea of using Lemon zest instead of Lime’s work in this recipe?

    • Gemma Stafford on April 24, 2016 at 11:50 am

      Hi there Bouaouina,
      Yes, this will also be good, a little sharper of course. So nice to hear that you can only buy fruits when seasonal, and probably local too. you are lucky!
      Gemma 🙂

  38. Astheya on April 21, 2016 at 7:42 am

    Hi Gemma! I Love your recipes! I’m definitely going to try this at home And i’m sure it’ll Taste good!

    • Gemma Stafford on April 21, 2016 at 2:06 pm

      That’s so great to hear. Thank you so much. 🙂

      Happy Baking!

  39. Sami on April 19, 2016 at 8:51 pm

    Wow
    What a recipe
    One can eat anything in newly style
    Wow

    • Gemma Stafford on April 20, 2016 at 1:57 am

      Hi Sami,
      That is true, just using what we have, and a little imagination,
      Gemma 🙂

  40. amirah on April 19, 2016 at 6:31 am

    can I replace the condensed milk with simple syrup?

    or will it change the texture and flavour?

    are there any extra steps to take if i were to use simple syrup?

    sry im asking alot of questions? im still a beginner when it comes to frocen treats?

    love ur recipes?❤️

  41. matthew ballard on April 18, 2016 at 11:23 am

    You’ve got me out of the dog house. I salute you.

    • Gemma Stafford on April 18, 2016 at 9:39 pm

      LOL, glad I could help. There are 4 more flavors for the next time 🙂

  42. Sophia on April 18, 2016 at 8:07 am

    Can I use the same recipe for other fruit like oranges and lemons or is it different? Great reipes btw 🙂

    • Gemma Stafford on April 19, 2016 at 2:39 am

      Hi Sophia,
      Oranges and lemons will freeze differently, as they are high water content fruits. They may also require sweetener of some type.
      You could try this to see if it suits you,
      Gemma 🙂

  43. Tina on April 17, 2016 at 7:57 pm

    Hi Gemma,
    Love all your recipes 🙂
    I was wondering do you have to add the lime for the recipe

    • Gemma Stafford on April 18, 2016 at 3:23 am

      Hi Tina,
      No! you do not, it just adds a zing to this recipe,
      Gemma 🙂

  44. Tina on April 17, 2016 at 7:50 pm

    Hey Gemma,
    I love all your recipe 🙂
    I was wondering do you have to add the lime for the recipe ?

    • Claire McGuire on April 21, 2016 at 5:52 am

      No, you can just make a strawberry sorbet and it will turn out

  45. irfan on April 16, 2016 at 12:10 pm

    really great

    • Gemma Stafford on April 16, 2016 at 12:32 pm

      Thank you Irfan for letting me know, I am happy to have you with us,
      Gemma 🙂

  46. Maitri on April 15, 2016 at 10:16 pm

    Hey Gemma,
    I used fresh pineapple and froze it to make the sorbet. Sadly, I don’t own a good blender and I had to add a bit of water to keep it going. It came out really delicious but it turned solid. How do I keep the sorbet from going solid?

    • Gemma Stafford on April 16, 2016 at 11:55 am

      Hi Maitri,
      Water freezes like ice, so when you add this to the recipe you will get a different result. Leave it to stand at room temperature for 20 mins or so, that will do it,
      Gemma 🙂

  47. Maria on April 15, 2016 at 12:57 pm

    Wonderful recipe. Thank you

    • Gemma Stafford on April 16, 2016 at 12:06 pm

      Hi Maria,
      Thank you for your kind remarks, I appreciate it,
      Gemma 🙂

  48. Sara on April 14, 2016 at 11:51 am

    HI! I love your ideas, and I have already tried some of your recipes. 🙂
    Can you tell me the measurement in ml of condensed milk?

    • Gemma Stafford on April 16, 2016 at 1:49 pm

      Hi Sara,
      70g of condensed milk. The recipes are here on the website,
      Gemma 🙂

  49. Joscelin Eng on April 14, 2016 at 10:11 am

    Can I use normal condensed milk which is very sweet, instead of the fat-free condensed milk? Will it change the taste of it if I use the normal condensed milk? Please reply me as soon as possible. Thanks!! 😀

    • Gemma Stafford on April 16, 2016 at 1:52 pm

      Hi Joscelin,
      Yes you can, but you are right, it is very sweet. do not add any sweetener with this, it is worth a try!
      Gemma 🙂

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